Most people do not know that ice cream was invented in Italy,
developed by Sicilians using a freezing process involving ice
and salt. In the 16th Century, a Sicilian monk Francesco Procopio
perfected this technique. The tradition of gelato making was
passed on from generation to generation by gelato artisans.
Today in Italy, Sicilian gelato is still regarded as the best
gelato overall. WHAT IS THE DIFFERENCE BETWEEN ITALIAN GELATO AN AMERICAN ICE CREAM?
North American Ice Cream is made with a much higher
percentage of air content an fat content. Premium Brand ice
cream are about 16% fat while super premium products are over
20% fat. A higher fat content gives a creamier texture, however
the true flavor are masked. GELATO has much less air content,
therefore smoother and very low in fat content (2 –
8% depending on which product). Gelato is also frozen less
deeply, tastes lighter with an intense flavor. This is why
after having gelato it feels less heavy than most North American
Ice Creams.
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